What Did I Eat Today?

Breakfast:

Sprouted Grain Toast (Food for Life, Ezekiel) with Almond butter

1/2 a banana

1 cup Matcha Tea (Green Tea)

1/2 cup almond milk, unsweetened

Lunch:

2 Peasant Pies (Moroccan Lentil, Spicy Eggplant)

Supplements:

Multivitamin by New Chapter

2 Vitamin D capsules

1 dropper full of Vitamin B12 (sublingual)

Elderberry Tincture- 1 dropper full

Dandelion Tincture- 1 dropper full

Snack:

3 clementines

Dinner:

1/2 cup barley (hulled not pearl)

2 cups steamed swiss chard and collard greens

3 oz. tempeh

3/4 cup roasted kabocha squash (Japanese pumpkin)

1/2 cup mixed veg (carrot, beet, onion, garlic, celery and mushrooms)

Snack:

1 apple

5 mary’s gone crackers with 2 TBS babaganoush

How to Manage a Special Diet by Sarah Kruse

When we finally figured out that my son, then 14 months, couldn’t tolerate dairy or gluten, I was relieved and guilt ridden. Relieved that I finally had a reason why his little body had patches of bloody, oozing eczema, but guilt ridden that it took so long to pinpoint the cause. The remedy was simple enough: eliminate gluten and dairy from his diet.

No problem, I thought. Here I was a certified natural chef; quinoa, millet and amaranth already sat in my pantry. Going gluten free would be easy. My dairy was limited to butter, cheese and yogurt. Going dairy free would be even easier.

How wrong I was! Sure, it was easy to avoid the obvious items like bread, pasta, butter and cheese. But when I started reading every single label, I was discouraged and overwhelmed. (more…)